It is ideal to eat when you are busy and need a snack to keep you going. Or have as a light lunch. I love to keep some in the fridge for my children to have when they come home from school, (although they don't normally like spinach, they love the creamy flavour of the spinach and feta cheese mixed together). It is also healthy, packed full of nutrients in the spinach and feta cheese.
In Greece, everywhere you go there are little pie shops selling all types of pies (pitta's), the most popular being the spanakopita and tiropita (cheese pie), as well as many other types, sweet and savoury.
The most convenient way of making spanakopita is to use the commercial, shop bought filo pastry, which is the method I have used here.
8 sheets of filo pastry
1/2 kilo spinach
Wash all the greens well in a Colander, especially the leeks.
Using a Cutting Board chop up the vegetables.
Prepare a saucepan of boiling water, add a little salt.
Remove from water, drain and leave to cool.
Squeeze all the water from the greens with your hands. Put them in a large Mixing Bowl and fluff them up with a fork so as to not be all scrunched up and mix them all together.
Beat the eggs together using a Balloon Whisk.
Add to the greens the herbs, oil, eggs, cheese and a little pepper.
Prepare and grease a large baking tray (it needs to be as long as the length of filo).
On a bench, lay 1 sheet of filo pastry, then using a Pastry Brush, now brush a thin layer of the melted butter over the top of the pastry, add another sheet directly on top and repeat with a coating of butter.
Take one portion of the spinach mixture and place it along the length of the pastry.
Fold the ends over the spinach mixture, like an envelope, then holding it firmly, roll it up.
Place on the baking tray with the loose end underneath. Repeat with the other three portions.
Each length of pie makes four portions. With a sharp knife, carefully cut through the top layer of pastry to mark the portions, (to be able to cut through later without causing the pastry to crack).
Bake at 180C for about 45 - 50 mins or until golden.
Spanakopita can be served hot, room temperature or cold. Keep in the fridge.
This spanakopita recipe has been in my family for generations.
It does taste delicious, especially so when made using the home made fillo dough recipe. For those who would like to make their own filo dough,
click here for an authentic home made filo pastry recipe.
If you love Greek cheese, check out this page, now you can buy all your favorite Greek cheeses, such as Kefalotiri, Mizithra, Kasseri, Kefalograviera, Feta and Manouri.
If you find it hard to buy filo dough pastry to make these recipes, you can now buy all your Greek pastry here!
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